Thai curry noodle soup is a quick, one pot soup recipe filled with vegetables, red curry paste, noodles and more! This is a perfect weeknight recipe for when you want something comforting and warm, but doesn’t take ages to make. I loved that I made this for dinner one day and then had it for lunch the next, great for meal prepping!
This recipe is also completely vegan and filled with loads of nutrients. I added some of my favorite vegetables, but you can totally customize it and add your favorites. I’ve classified this as a “easy recipe” since it comes together all in one pot and only requires you to chop 3-4 vegetables for prep.
What is Thai Red Curry Paste?
Thai red curry paste is a zesty and aromatic blend of ingredients that brings the vibrant flavors of Thailand to your plate. It’s like a flavor bomb in a jar, ready to elevate your dishes to new levels of deliciousness.
Thai red curry paste typically includes red chilies, garlic, shallots, lemongrass, ginger, and a delightful mix of fragrant spices.
Using Thai red curry paste is incredibly versatile. You can use it as a base for a traditional Thai red curry, combining it with coconut milk, vegetables, and your choice of meat or tofu. Grab a jar of Thai red curry paste and let your taste buds take a trip to the exotic lands of Thai cuisine.
The paste is the Thai Kitchen Red Curry Paste. This is the brand that is widely popular and can be found in most grocery store.
Importance of Aromatics
I talk about aromatics in almost every recipe mainly because I am a firm believer in the fact that they can make or break a dish. Depending on which aromatic you use, you can completely change the flavor of your meal. For example, a ginger heavy dish will be much warmer and almost spicier than a garlic based one.
Aromatics in cooking are a group of ingredients that add depth and fragrance to dishes. Aromatics are important in cooking because they play a crucial role in enhancing the flavors of dishes. They release compounds and oils that create enticing aromas.
In this dish, the aromatics I am using are ginger, garlic, chilis, onions and basil. The red curry paste is also packed full with aromatics. It has loads of aromatics that you can’t find in a conventional grocery store like galangal or lemongrass. I love that you can get so much flavor in one little bottle.
Thai Curry Noodle Soup (Vegan Recipe)
DifficultyEasy
Prep time20 minutes
Cook time40 minutes
Total time1 hour
Thai curry noodle soup is a quick, one pot soup recipe filled with vegetables, red curry paste, noodles and more! This is a perfect weeknight recipe for when you want something comforting and warm, but doesn’t take ages to make. I loved that I made this for dinner one day and then had it for lunch the next, great for meal prepping!
Ingredients
- 2 Tbsp Avocado Oil
- 1 Tsp Grated Ginger
- 1 1/2 Tsp Grated Garlic
- 1 Thai Chili, Minced
- 4 Oz Thai Kitchen Red Curry Paste
- 1 Can Full Fat Coconut Milk
- 1 Medium White Onion, Sliced
- 1 Yellow, Red, or Orange Bell Pepper, Sliced
- 5 Stalks Scallion, Chopped into 1 inch Pieces
- 8-10 Shittake Mushrooms, Sliced
- 4 Cup Vegetable Broth
- 1 Tbsp Soy Sauce
- 1 Tbsp Maple Syrup
- 3 Oz Thin Rice Vermicelli Noodles
- Handful Fresh Basil
Optional Toppings
- Pan Fried Tofu
- Scallions
- Cilantro
- Lime
Instructions
- 1
In a pot, heat avocado oil. Then sauté the grated garlic, ginger and Thai chilis.
- 2
Add all of the thai red curry paste and cook off for around 5 minutes. Let the oil separate from the red curry paste.
- 3
Stir in the coconut milk and then add all of your veggies of choice.
- 4
Cover in vegetable broth, then season with soy sauce and maple syrup.
- 5
Bring to a boil and simmer for around 20-30 minutes.
- 6
Then add in the rice vermicelli noodles and stir. They will only take a a minute or so to cook.
- 7
Turn off the heat and add lot of fresh basil leaves.
- 8
Serve with tofu, cilantro, scallions and lime. Enjoy hot!
Comments closed